Oyster roast

Jan. 31, 2014

David Poleski/Contributor

Written by

Written by Janet Poleski

Photographed by David Poleski

Want to do a really fun party for friends and family? How about an oyster roast? You can do it in any month with an R in it. They are fun to do during the day or at night, but if it’s real chilly have an outside fire going — this is definitely outside party food!

The basics are pretty easy.

Start with a propane turkey fryer with a basket. Put about two inches of water in it and bring to a rolling boil. Then drop about two dozen oysters at a time into basket over the boiling water. Cover with a lid, and bring back to a boil. Once you see steam coming out of the lid, start a timer. At 5 minutes, remove an oyster, open it and see if it’s done to your liking. If not, steam for another few minutes — up to 5 minutes more. Then dump the basket on a table and let your guests enjoy with some of these great sauces.

Mary Francis at Key West Connection can order a box or two of oysters for you for your next roast. Just give her a few days to a week lead time to get fresh ones. She says a box can feed anywhere from six to eight people or four really oyster lovin’ men. There are about 100 oysters in a box. This time of year they come from the deep waters of the gulf, whether it’s Texas, Louisiana or Florida.

Although a bit pricier, Francis can get get the prized Blue Points from Long Island or ones from Maryland throughout the year. She can give you an education about keeping them cold and well drained, and offer cooking suggestions to offer safe alternatives to eating them raw.

We always have a brisket or pot of chili for the non-oyster lovers among our guests. I also make a spinach and artichoke dip. It does double duty: It’s an appetizer for the non-oyster eaters and it instantly elevates the humble oyster to a very posh take on oysters Rockefeller.

An oyster roast is a great opportunity for people of all ages to get outside and enjoy the great pearls of the ocean.

Easy Spinach and Artichoke Dip

■ 2 10-ounce boxes of frozen spinach

■ 1 can of artichoke bottoms — these are better than the hearts

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■ 2 tablespoons butter

■ ½ large sweet onion, diced

■ 1 8-ounce block of cream cheese

■ ¼ teaspoon kosher salt

■ ¼ teaspoon pepper

■ 1 cup grated Swiss cheese

Defrost spinach and squeeze out as much moisture as possible. Chop artichokes into small cubes. Put spinach and artichokes in large bowl. Melt butter in a saute pan and saute onion until soft. Add onions to spinach mixture. Mix cream cheese into spinach and season with salt and pepper. Put in buttered baking dish, top with Swiss cheese and bake in a preheated, 350-degree oven until hot and bubbly and cheese browns slightly on top, about 30 minutes.

Remoulade Sauce

This a great French sauce for any seafood.

Makes about 1½ cups.

■ 1 cup mayonnaise

■ 2 tablespoons Dijon mustard

■ 2 tablespoons capers

■ 2 tablespoons lemon juice

■ 1 tablespoon ketchup

■ 1 clove garlic, minced

■ 1 green onion, chopped

■¼ teaspoon Old Bay seafood seasoning

■ 2 – 5 dashes Tabasco sauce

Combine all ingredients in food processor. Make at least one hour ahead of time for flavors to develop. Can keep refrigerated for up to one week.

Mignonette Sauce

This is my favorite sauce to serve with briny oysters.

Makes about ½ cup.

■ ½ cup red wine vinegar

■ 2 tablespoons minced shallots

■ ½ teaspoon cracked black pepper

■ ¼ teaspoon kosher salt

■ pinch of sugar

Combine all ingredients at least one hour ahead of time to allow all the flavors to develop.

Tipsy Cocktail Sauce

This is a twist on classic cocktail sauce.

Makes about 1 cup.

■ ½ cup ketchup

■ ½ cup horseradish (prepared is fine)

■ 3 dashes Worcestershire sauce

■ 2 – 5 dashes Tabasco sauce

■ Juice from ½ lime

■ ¼ teaspoon kosher salt

■1⁄8 teaspoon ground black pepper

■ 2 – 3 tablespoons gin or vodka

Combine all ingredients at least one hour prior, preferably the night before. This sauce will keep, refrigerated, for up to one week.